Amma's Rasam

Recipe Ingredients

1 tablespoon	15ml	Oil
4		Garlic
1/2 teaspoon	2.5ml	Cumin seeds
		Few coriander leaves
6		Curry leaves
		Set 1
3 tablespoons	45ml	Tamarind paste
4 teaspoons	20ml	Sugar
15		Curry leaves
1/4 cup	4g / 0.1oz	Cilantro leaves
4		Dried red chiles
1/4 teaspoon	1.3ml	Turmeric
		Salt - to taste
		Set 2
1 teaspoon	5ml	Coriander seeds
5		Garlic cloves
1		Ginger - (1/2 inch)
1 teaspoon	5ml	Cumin seeds
6		Black peppercorns
1 teaspoon	5ml	Split red gram

Recipe Instructions

In a pot add 6 cups of water, the above paste, salt, turmeric, tamarind paste, dry red chiles, curry leaves, coriander leaves and sugar. Let boil until the water quantity reduces to about 4 cups. Now remove from heat and pass through a strainer so that only the clear liquid is retained. Keep aside this liquid.

Heat oil in a skillet and when oil is hot add cumin seeds, crushed garlic and fry until garlic changes to pale brown. Now add curry leaves and coriander leaves and fry for another two minutes. Next add the liquid to the skillet and cook for 5 minutes.

Stay up to four days if stored in the refrigerator.

Source:
A World of Curries - Dewitt & Pais

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5.5 (2 votes)

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